Méthode d'éléments finis adaptative pour les écoulements de fluides viscoélastiques

Modélisation des écoulements de fluides viscoélastiques -- Les équations du modèle physique -- Formulation mixte -- Discrétisation des équations -- Résolution numérique du problème -- Stratégies adaptatives -- Types de méthodes adaptatives -- Méthodologie générale -- Estimation d'erreur a posteriori -- Opérateur de transition -- Remaillage -- Méthode adaptative pour les fluides viscoélastiques

Virtual stage sets in live performing arts (from the spectator to the spect-actor)

This paper studies the added value of VR to the art of stage setting through examples and experiments. It will also analyze the link between the audience and digital sets (VR, AR), from an aesthetic point of view as well as a practical one. It is important for us to succeed in creating a theatrical set which favors the spectator's presence for him to become a live performing spectator, and thus have a stronger link with the setting in the short as well as long run

Virtual stage sets in live performing arts (from the spectator to the spect-actor)

This paper studies the added value of VR to the art of stage setting through examples and experiments. It will also analyze the link between the audience and digital sets (VR, AR), from an aesthetic point of view as well as a practical one. It is important for us tosucceed in creating a theatrical set which favors the spectator's presence for him to become a live performing spectator, and thus have a stronger link with the setting in the short as well as long run.International audienceThis paper studies the added value of VR to the art of stage setting through examples and experiments. It will also analyze the link between the audience and digital sets (VR, AR), from an aesthetic point of view as well as a practical one. It is important for us tosucceed in creating a theatrical set which favors the spectator's presence for him to become a live performing spectator, and thus have a stronger link with the setting in the short as well as long run

Impact of the baking protocol on the structure of French crêpes

International audienceThe purpose of this study is to understand and describe the mechanisms occurring during the baking of a French crêpe product with a focus on the impact of the baking temperature on the formation of the " leopard " appearance. A French crêpe is a very thin bakery product (ca. 0.7 mm thick), which is baked in less than 20 s at 240 C ± 20 C in industrial conditions. Different microscopic techniques were used to understand the impact of the process parameters on the crêpe structure and the formation of the " fleur ". Crêpe baking is a very rapid process during which boiling occurs at selected locations of the crêpe-surface contact zone. The onset of boiling leads to the detachment of the crêpe batter from the baking surface: it is related to the balance between the resistance of the batter undergoing the baking transition and the vapor pressure inside the blister formed between the baking surface and the crêpe